Restaurant Supervisor

About the role

The Restaurant Supervisor ensures that all front‑of‑house operations run smoothly, delivering high‑quality service to guests. You will lead a team of staff, maintain standards of appearance and cleanliness, and support the overall dining experience.

Key responsibilities

• Coordinate staff to provide optimal guest service and monitor dining room seating, safety, and guest wellbeing.
• Inspect staff grooming, attire, and overall presentation, correcting any deficiencies.
• Perform opening and closing duties, including setting up supplies, cleaning equipment, and securing the premises.
• Maintain storage areas using FIFO principles, conduct inventories, and requisition supplies as needed.
• Assist management with hiring, training, scheduling, performance evaluations, and employee coaching.
• Enforce company safety, security, and quality policies; report incidents and complete required safety training.
• Ensure confidentiality of proprietary information and protect company assets.
• Provide courteous guest interactions, assist individuals with disabilities, and uphold the company’s service standards.

Required profile

• High school diploma or equivalent (G.E.D.).
• Minimum 2 years of relevant food‑and‑beverage experience.
• At least 1 year of supervisory experience in a restaurant or similar environment.
• Ability to perform physical tasks such as lifting up to 50 lb, standing for long periods, and navigating confined spaces.

Required skills

• No specific technical skills required; strong organizational and leadership abilities are essential.